I peel my potatoes and put them straight in the oven. They always come out fluffy on the inside and crispy on top and many friends comment how nice they are

I always parboil my roasties. I shake them in the pan with seasoning and a dust of flour then throw them into hot fat. Never fails to please.

I used to do that but found it pointless.

I get the same results only roasting them in hot fat.

I don't, they're no where near as crispy if I don't parboil them.

Not keen on straight in the oven potatoes, the texture seems wrong.

If I can be bothered, then yes, parboil, and as Turq suggests - shake them about a bit to fluff up the outer to get a good crispy result. I've not tried a dusting of flour, though - might have to give that a try next time; Hmmm, maybe a seasoned flour, too.

I do think they're better that way (par-boiled/fluffed up), but if I'm in a "just chuck everything in the oven" mood then I'll roast just in oil, but it's not quite the same

I apart from special occations I cheat and deep fry them in dripping. I use the twice fry method the same as with chips.

i mega cheat and use icelands in the past ive made my own, tried different makes of frozen ones and icelands get the thumbs up i cook them in the oven dont deep fry

Always par boil and then oven.

Had them par boiled then done in the deep fat fryer and they were horrible, nothing like oven roasties. Can't stand frozen ones either, again nothing like the real thing.

Another vote for parboil, shake and roast. I've tried dusting them with semolina before putting them in to roast, but didn't enjoy the end result.

Par boil then toss them in a bag with a little oil, then roast. Lovely.

Yup, par boil then scrape them with a fork to fluff them - hot rapeseed oil ( not too much). I par boil potatoes, cool them then slice them for wedges or oven chips too - although I don't always peel them for wedges/ oven chips - always peel for roasts tho'.

Another vote for parboil.

I rarely make roasties (we have new pot's or even mash) but when I make them I do it "properly"

I always par boil when making roast potatoes. And as another poster said, give them a good shake and dust them with flour then onto a tray of hot oil. Makes them nice and crispy.

Yep, parboil, shake, season, roast. I never vary it and if I did my family would create blue murder!

Another parboil here, shake to rough up the edges, throw on some rock salt, placed into a tray of smoking hot oil and chuck in the oven

As above ! Works a treat. I sometimes do that the night before and keep them in the fridge overnight. I also pre prepare the greens and bag them in the fridge.

It isnt really necessary for a fluffy type spud like King Edwards, but for a waxy potato par-boiling is a must. The other benefit of par-boiling potatoes is you half the time they need in the oven: every sunday it seemed "just waiting on the spuds" was mother's mantra to starving children

Yes, another par boiler here. Shake, season roast in oil....lovely

Yes I tried that, but much prefer just a little seasoned flour on them, shake, fluff, roast = yummy.

Another thought is, you must choose the right potato for roasties. I like Maris Piper but Albert Rooster are very good as well.

Another one for par boiling. I get rid of the water then heat the pot up with the potatoes in so I can remove any excess water, shake to fluff up then roast in searing hot oil. Crispy and lovely every time!

The whole point of parboiling them is so you can rough up the edges. That's how you get them crispy.

Par boiling for old potatoes.

I quite like roasting new potatoes, no peeling, just chuck in the oven on a hot heat 220ish for about 30 mins (until they are done).

Not your standard roasties, but a nice change.

I like King Edwards for roast potatoes. Par boil for about 5 minutes then in oven in Cookeen until brown and crispy.

Never par boiled spuds before roasting. Always peel, cut and then drop into hot fat/oil, they come up lovely & crispy on the outside and light & fluffy on the inside. Never had any complaints